Summer appetizer ready in minutes to keep your guest cool in the heat. Melon ball skewers of watermelon, cantaloupe, and honeydew are soaked in lime, honey and ginger.
I don’t think of myself as being super-strong in the appetizer arena. Once I prepare an entire meal and dessert, I don’t have the energy to plan much around an appetizer. But a couple of weeks ago, I posted a favorite dip of mine, Creamy Feta Dip with Lemon, Rosemary and Honey, and now here I am suggesting these melon ball skewers for easy summer entertaining.
Just scoop up some honeydew, watermelon, and cantaloupe balls using melon baller, slide them onto skewers, and drench them for a few minutes in a mixture of lime juice, honey, and ginger. Serve them with a sprinkle with freshly sliced mint. So easy, and so perfect for any party.
Cook Like a Chef:
If you want larger melon balls, you can use an ice cream scooper, but the slider that helps to remove the ice cream can be an issue. It can slice some tender edges of melons off, leaving very imperfect looking scoops. I try to not use the slider at all, if at all possible, or just opt for smaller melon balls like those pictured.
I’m a big OXO fan, and use their melon baller, as I like the size grip it offers. Check it out on Amazon by clicking the below photo:
To chiffonade the mint, I stack 7 or 8 leaves on top of each other, roll them up as tightly as I can into a fat cigar shape, and thinly slice them horizontally using a sharp knife.
Be careful not to soak the melon balls too long, as they’ll start to fall apart.
I purchase ginger paste in a tube, and find it’s very fresh and lasts quite a long time in the refrigerator. I’ve tried a few, and the Ginger Paste by Gourmet Garden is my favorite! If your market doesn’t sell it, here’s a link on Amazon to purchase it. I use Gourmet Garden’s Ginger Paste, Basil Paste, and Italian Paste all the time!
Honey & Lime Melon Ball Skewers with Mint
- 1/2 medium cantaloupe
- 1/2 medium honeydew
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon ginger paste (I use store bought paste by Gourmet Garden)
- 1/4 teaspoon kosher salt
- 1/4 cup fresh mint
Using the larger end of a melon baller, scoop out as many melon balls as you can from the cantaloupe, honeydew and watermelon. I got around around 50 melon balls. Slide them onto skewers. You should be able to get 6 - 7 melon balls onto each skewer. Arrange the skewers on a rimmed baking sheet.
Whisk together the honey, lime juice, ginger paste, salt and half of the mint. Pour half of the marinade over the melon balls. Turn the skewers after 2 - 3 minutes, and pour the remaining marinade over them. Allow them to soak up the marinade for another 1 - 2 minutes, and serve with the remaining mint.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features Watermelon and our host this month is Carol who blogs at From A Chef’s Kitchen.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious summer dishes!
- Honey and Lime Melon Skewers with Mint – The Wimpy Vegetarian
- Watermelon Salad with Toasted Pecans and Gorgonzola Cheese – Creative Culinary
- Watermelon and Burrata Salad – The Redhead Baker
- Pan-Seared Sea Scallops with Watermelon – Tomato Salsa – From A Chef’s Kitchen
- Grilled Watermelon Scallop Shish Kabobs – Mother Would Know
- Wazpacho AKA Watermelon Gazpacho – That Skinny Chick Can Bake
- Watermelon Lemonade Sorbet – Karen’s Kitchen Stories
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